Orange Chocolate Cake Recipe

Preheat your oven to 175°C. Grease a 9-inch bundt pan well, then dust it with flour or spray with a non-stick baking spray.

In a large bowl, beat the butter until softened. Gradually add the caster sugar, continuing to beat until the mixture is light and creamy. Add the eggs one at a time, mixing well after each addition until fully incorporated.

Stir in the orange rind, orange juice, and vanilla extract, beating on low speed until everything is just combined. Don't overmix here.

In a separate bowl, divide the flour into 4 equal portions and the natural yoghurt into 3 equal portions. This will help with alternating additions.

Add one portion of flour to the wet ingredients, beating until just combined. Then, add one portion of natural yoghurt, mixing until smooth. Continue alternating additions of flour and natural yoghurt, beating well after each, until all portions are used and the batter is uniform.

Scoop about half of the batter into a separate bowl. Gently fold in the melted semi-sweet chocolate, being careful not to overmix; you want streaks of chocolate, not a uniform brown batter.

Alternately spoon dollops of the plain and chocolate batters into the prepared bundt pan. Once all the batter is in, gently shake the pan a little to settle the mixture and create a nice swirl effect.